Description
Sautéed spinach and earthy mushrooms atop crunchy toast, finished with melted cheese and a drizzle of olive oil—an effortless yet elegant savory snack or light meal.
Ingredients
4 slices of crusty bread (such as sourdough or whole grain)
2 cups fresh spinach, roughly chopped
8 oz (225 g) cremini or white mushrooms, sliced
2 tablespoons olive oil, divided
1 clove garlic, minced
½ teaspoon salt (adjust to taste)
¼ teaspoon ground black pepper
½ cup shredded mozzarella or gruyère cheese
Optional garnish: red pepper flakes or fresh parsley
Instructions
Toast the bread slices lightly until just crisp; set aside.
In a skillet over medium heat, warm 1 tablespoon olive oil. Add garlic and sauté 30 seconds until fragrant.
Add sliced mushrooms and cook 4–5 minutes until softened and lightly browned. Season with salt and pepper.
Stir in chopped spinach and cook 1–2 minutes until wilted. Remove from heat.
Brush the un-toasted sides of bread with remaining olive oil, then pile spinach-mushroom mixture evenly on top.
Sprinkle shredded cheese over each toast and place under a broiler or in a hot oven for 2–3 minutes, until cheese is melted and bubbly.
Garnish with red pepper flakes or parsley, if using. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
